Jambalaya

Cooking time
50 minutes
Calories
640kcal
Sodium
1.1g
  • * Calories and sodium are for one serving.
  • * Recipe amounts have been modified for easier preparation.

Ingredients (2 servings)

  1. chicken breast50 g (1-3/4 oz.)
  2. bacon block20 g (3/4 oz.)
  3. chorizo (may substitute any sausage)30 g (1 oz.)
  4. uncooked rice250 ml (1 US cup)
  5. onion (minced)1/10 bulb
  6. celery (minced)5 cm (2 in.)
  7. carrot (minced)2 cm (about 3/4 in.)
  8. green bell pepper (minced)1/2
  9. whole kernel corn30 g (1 oz.)
  10. salad oil2 Tbsp

(A)

  1. Kikkoman Soy Sauce1 Tbsp
  2. salt2 pinches
  3. white peppera dash
  4. Cajun spice1 tsp

Recipe by Yukie Okada, Food Stylist

Directions

Prepare

  1. Wash the rice and then place in a colander to drain.
  2. Cut the chicken into 1 cm (1/2 in.) cubes and the bacon into 5 mm (1/4 in.) cubes. Slice the chorizo into 5 mm (1/4 in.) wide rounds.

Stir-fry ingredients and rice

  1. Heat the salad oil in a frying pan over medium heat, then stir-fry (2). When the color of the chicken changes, add and stir-fry the onions, celery, carrots and bell peppers. Add (1) and stir-fry together. Then remove from heat and allow to cool for a while.

Cook rice

  1. Put (3) in a rice cooker, then add and mix in 250 ml (about 1 US cup) of water and (A). Cook as normal. If you do not have a rice cooker, cook the rice together with (A) as normal in a pot. When the rice has finished cooking, add and mix in the corn.